cream soup with seafood


  • Seafood - a storehouse of health
  • Diversity - a source of inspiration
  • The complexity of the recipe - a sign of skill hostess

In order that life was more colorful, it is worth doing yourself a little culinary gifts. Delicious dishes can surprise and cheer up not only you but also your loved ones. One of these recipes can be a cream soup with seafood. Seafood not only have a unique taste, but are very useful.
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Seafood - a storehouse of health

Many girls are watching their figure and reject most of the products for the sake of beauty and smartness.

Any recipe for seafood, has few calories and is rich in a lot of nutrients.

So women can safely experiment with seafood without fear of extra kilos. Eat tasty and well - possible!

For seafood includes: shrimp, scallops, oysters, mussels, crabs, squid and, of course, fish. All these products are a storehouse of vitamin D, vitamins E, mineral acids, phosphorus, sodium, sulfur, magnesium, zinc, iodine. Besides that seafood carry many useful substances, they are easily digestible protein.

If you use any of these products at least twice a week, it can significantly improve the immune system. One of the most low-calorie seafood lobster. A huge amount of zinc, potassium and copper contained in the lobster. Shrimp, due to the large protein, long quench hunger. And for that to have beautiful and healthy complexion, it is necessary to consume large amounts of mussels.

In many world cuisines present cream of seafood. This is particularly evident in Mediterranean cuisine, the Far East and the South. Soups in the form of a cream or mashed potatoes are an unusual refined taste, delicate texture. As a general rule, in order to emphasize the refined taste, they fill with milk or cream. To prepare the soup, you can take a recipe, but you can come up with your own. Soups such products can be used as fresh or frozen or canned.

 delicious cream soup with seafood
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Diversity - a source of inspiration

Cooking is always very interesting, especially if the desired recipe serves more than one . Diversity is a source of good humor and boundless inspiration for culinary experimentation.

Cream of scallops with leek


  • leek (700 g);
  • canned scallops (160 g);
  • 33% cream (400 ml);
  • butter (30 g);
  • salt - to taste.

Preparation: Boil the leeks in water (1: 1) until fully cooked. Scallops separated from the brine and cut into small cubes. Cut scallops and boiled onion parey grind with a blender until smooth. In a saucepan put the resulting mass, add cream and simmer boil. Season the soup with salt. Previous order to submit to a table in hot soup should add a piece of butter. The oil will soften the taste of the soup and give it spice.

Cream of shrimp and corn


  • Chicken broth (1, 5 L);
  • large carrots (1 pc.);
  • large onion (1 pc.);
  • Canned sweet corn (250 g);
  • peeled shrimp (400 g);
  • cream (500 ml);
  • turmeric (1/2 tsp);
  • butter (40 g).

Preparation: chop the onion (not too finely), carrots grate. Fry onion and carrot in butter until golden brown. Then add the corn in a pan (with the liquid) and cook for 10-15 minutes. Chicken broth bring to a boil and add the vegetables from the pan and corn, turmeric, cream, salt and cook for 15 minutes (after boiling). After cooking the soup blender whisk until smooth creamy mass. Add the shrimp and boil soup for about 15 minutes.

 light cream soup with seafood
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The complexity of the recipe - a sign of skill hostess

Cream of mussels and corn


  • stalk of celery (1 pc.);
  • carrots (1 pc.);
  • onion (1 pc.);
  • Canned corn (400 g);
  • Dry white wine (to taste);
  • canned in its own juice mussels (300 g);
  • bay leaf (to taste), milk (100 g);
  • vegetable oil (2 tbsp. l.);
  • salt, pepper (to taste).

The recipe: mussels separated from the juice (discard in a sieve). In a saucepan bring to boil dry white wine. Add the mussels and cook over low heat until the wine is completely evaporated (stirring regularly). Slice carrots into thin slices, celery, washed and cut into small pieces. Onion peel and cut into cubes. In a skillet heat the vegetable oil is good, add to the vegetables and fry, stirring constantly for 4 minutes. Then reduce the heat and covered for the skillet, leaving stewed vegetables.

In a separate pan, boil 0, 5 liters of water and add the corn, is not separated from the juice, and cook for about 4 minutes. The resulting broth into another pan with a sieve. Wishlist 150 g of corn, and the remaining corn add roasted vegetables to the skillet. Then put out for another 3 minutes, remove from heat and allow to cool. Cooled vegetables to shift into a blender and grind until smooth, like a cream. Then add this mixture to the pan with chicken broth, pour the milk, add salt, bay leaf, pepper, stir and bring to a boil. When the soup comes to a boil, reduce heat and cover the pan. Cook for 3 minutes, then add to the soup of mussels, the rest of the corn, mix and turn the heat off.

Cream of Asparagus with Shrimp


  • vegetable soup (750 g);
  • shallots (3 pcs.);
  • green asparagus (500 g);
  • butter (2 tbsp. l.);
  • white pepper (to taste);
  • Salt (to taste);
  • dry white wine (3 tbsp. l.);
  • grated nutmeg (to taste);
  • kupyr (to taste);
  • shrimp (500 g).

Preparation: clean the shallots and cut into small cubes. Clean the asparagus, separating the rough parts, cut into slices. In a skillet fry the onion in butter (to clear). Then reduce the heat and add the asparagus, saute for 10 minutes. Then pour the broth, cover and cook for 20 minutes. Once the soup has cooled a little, beat it with a blender. Add the cream and bring to a boil again and cook for 20 minutes. Add salt, pepper, wine, nutmeg, and turn the heat off. Fry the shrimp in butter. Add shrimp ready servings of soup.

No matter what kind of a recipe has been selected, soup can sprinkle cheese or herbs. Also, the soup can be submitted toasted croutons or crackers. Bon Appetit!

 Exotic and delicate cream soup with seafood

 delicious grub in multivarka


  • Recipe Georgian kharcho
  • Preparation salad soup
  • Recipe broth

Soup kharcho refers to the first Georgian cuisine. In western Georgia, it is traditionally boiled beef with walnuts. The dish is popular and has dozens of different ways to cook. Kharcho soup recipe may vary, especially choice of meat. It is used in soup lamb, veal, pork, chicken and much more.

Quickly and easily you can cook a delicious soup kharcho in multivarka. This dish will become even more acute and exquisite taste.
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Recipe Georgian kharcho

Necessary ingredients:

  • 500 grams of lean beef;
  • 200 g of onions;
  • 150 g of beef tallow or vegetable oil;
  • 200 g shelled walnuts;
  • spice hops-suneli;
  • Imeretian saffron;
  • Red pepper;
  • salt;
  • 200 g fresh tomatoes or tomato paste;
  • vinegar;
  • garlic to taste.

 cooking kharcho in multivarka

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Preparation salad soup

Salad kharcho beef and walnuts cooked in multivarka mode of roasting. Onions must be very finely chop and place in a container for cooking. The finer the chop the onion, the more delicious and aromatic dish will turn out. Onions fried in beef fat or vegetable oil until golden brown state. Recipes soup kharcho often based on the use of natural oil instead of vegetable oil. Tomatoes peeled carefully mulled and add to the onion bulb. Instead of tomatoes can be used is not very acidic tomato paste. Stew filling of onions and tomatoes just 5 minutes. Then multivarka off.
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Recipe broth

The meat is boiled in a pot. After cooking, the beef must be removed from the pan, and the fluid does not drain, cool. Boiled meat cut into medium size pieces. Peeled walnuts ground into a meat grinder and add to the cold broth. It is desirable to use chilled broth, as it is better to dissolve all ingredients. Then the mixture is put 1 tablespoon spice hops-suneli and one teaspoon of saffron Imereti, red pepper, salt. The whole was mixed. Set aside the broth mixture aside for several minutes to make it real. Broth with spices pour into a blender and blend until until the mixture becomes milky, airy and free of lumps.

In multivarku to have finished fueling beat with a mixer add the broth mixture. The resulting mass is mixed well. The soup is supposed to be not very thick. Recipe kharcho Georgian includes a number of ingredients that you need for cooking, similar in texture to the soup. The soup put sliced ​​meat ever again thoroughly mixed and include multivarku mode extinguish. Kharcho beef must simmer 5 minutes. In the finished dish add garlic to taste, and no more than one tablespoon of vinegar. Georgian traditional hot dish served with polenta or bread, sour cream and decorated with finely chopped fresh herbs.

 The recipe kharcho in multivarka